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Morgh-e Sokhari – Persian Fried Chicken

Morgh-e Sokhari – Persian Fried Chicken

Course after work cooking, Airfryer Recipes, easy recipe, Main Dish
Cuisine iranian cuisine, iranian food, Persian Food
Keyword Morgh-e Sokhari – Persian Fried Chicken
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS FOR MORGH-E SOKHARI

INGREDIENTS FOR CHICKEN & FRYING

  • 500 g 1.1 lbs chicken breast fillet , cut into strips or tenders
  • 1 l vegetable oil such as canola or rapeseed oil, for frying

INGREDIENTS SPICE BLEND

  • 3 tbsp ground white pepper
  • 1 tbsp ground black pepper
  • ½ tbsp dried basil
  • 1 tbsp celery salt
  • 1 tbsp mustard powder
  • 2 tbsp garlic powder
  • 1 tbsp ground ginger
  • ⅓ tbsp dried oregano
  • 4 tbsp sweet paprika powder
  • ½ tbsp dried thyme
  • 1 pinch saffron threads optional
  • 1 tsp ground turmeric optional
  • ⅔ tbsp sea salt
  • INGREDIENTS WET COATING BATTER
  • 150 g approx. 1¼ cups all-purpose flour
  • 1 large egg
  • 1 tbsp sea salt
  • 2 tsp paprika powder
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • approx. 200 ml ¾ cup milk
  • INGREDIENTS DRY COATING
  • 1 large bowl filled with all-purpose flour
  • 1 tbsp paprika powder

Instructions

STEP-BY-STEP INSTRUCTIONS

PREP THE CHICKEN

  1. Wash the chicken breast fillets thoroughly, pat them dry with paper towels, and cut them into bite-sized strips or tenders.

MARINATE THE CHICKEN

  1. Combine all the ingredients for the spice blend.

  2. Generously coat the chicken strips in the seasoning, ensuring every piece is evenly covered.

  3. Cover the bowl and let the marinated chicken sit in the refrigerator overnight so the flavors penetrate deep into the meat.

PREPARE THE COATINGS

  1. The next day, whisk together all the dry ingredients for the wet batter in a medium bowl (flour, salt, paprika, garlic powder, and black pepper) along with the egg.

  2. Gradually pour in the milk while whisking until you reach a smooth, pourable liquid batter consistency.

  3. In a separate shallow dish or bowl, mix together the flour and paprika for the dry coating.

BATTER AND BREAD

  1. Dip the marinated chicken strips first into the wet batter, allowing any excess to drip off.

  2. Next, toss them in the dry flour mixture, pressing down firmly so the coating sticks and forms craggy clusters.

  3. Pro Tip for Extra-Crispy Chicken: Double-dip! Repeat the process by dipping the chicken back into the wet batter and turning it through the dry flour mixture a second time.

FRY TO PERFECTION

  1. Heat the canola oil in a deep pot or skillet to around 170–175°C (340–350°F).

  2. Fry the chicken in small batches, about 3 pieces at a time, so the oil temperature stays hot and stable.

  3. Fry for 4 to 8 minutes, turning occasionally, until the crust is deeply golden-brown and the chicken is fully cooked through.

  4. Remove the crispy chicken tenders with a slotted spoon and drain briefly on a wire rack.

Recipe Notes

Serve immediately while piping hot with fries, potato wedges, truffle aioli, or ketchup!